Cantaloupe Gazpacho

Slightly sweet yet refreshing, this twist on a classic gazpacho is bursting with flavors of summer!

Enjoy this versatile dish as a light lunch with simply dressed greens and crusty bread or as a light seasonal appetizer.

Recipe

Cantaloupe Gazpacho

Yields 4 - 6 Servings

Ingredients

• 2 lbs. (approximately 1/2 medium) cantaloupe, seeded and cubed

• 1 large yellow tomato, seeds removed

• 1 yellow bell pepper

• 1/2 English cucumber

• 1/3 cup fresh basil

• 1/2 small yellow onion

• 2 garlic cloves, peeled

• 3 tablespoons olive oil

• 2 tablespoons sherry vinegar

• 1 teaspoon fine sea salt

• 1/2 teaspoon ground cumin

• 1 thick slice of white bread, soaked, crusts removed

• Garnish: crushed hazelnuts, drizzle olive oil

Method

To a blender, add all ingredients. Process on high until smooth. For a smoother consistency, optionally strain liquid through a mesh strainer. Transfer to refrigerator to chill for a least one hour.

When ready to serve, garnish with crushed hazelnuts and olive oil.

Enjoy!